Process Analysis of the Stewing Method of Silky Fowl Soup Based on Intelligent Gas Stove
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Abstract:
The relationship between the quality of chicken soup and stewing way was explored by using silky fowl and intelligent kitchen gas as raw material and equipment, respectively, and the effects of different stewing way and time on the sensory quality of chicken soup were analyzed through determining the contents of free amino acid and purine, and the volatile aromatic compounds were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The best silky fowl soup stewing condition was determined: cooking the silky fowl soup to a boil for 10 min, and then turning to low heat and cooking for 30 min. The results showed that the stewed chicken soup under this condition had little grain of floating oil with creamy yellow color and the viscosity was moderate with rich aroma and delicious taste. The soup was found to contain 17 free amino acids and 4 purines, and their contents were 35.47 mg/100 ml and 154.74 mg/L, respetively. A total of 33 volatile components were identified in the soup, including 12 hydrocarbons, 12 aldehydes, 3 ketones, 4 alcohols, and 2 nitrogen compounds and sulfur compounds, and the percentage were accounted for 13.4%, 71.26%, 2.29%, 11.73%, 0.4% and 0.92%, respectively. Compared with the samples of four kinds of stewing modes, the samples with medium-grade boiling for 10 min and low-grade stewing for 30 min have good flavor, rich nutrition, low purine content and short time, which is a kind of healthy and nutritious stewing way.
